The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Jelly Roll ups that wiggle wiggle #shorts #jelly #easyrecipe
How to make a Roll Cake! ( Swiss Roll, Jelly Roll) | sweetco0kiepie
♥Please Watch in HD♥ Open Me~
Here are the ingredients:
4 egg whites *room termperature
4 egg yolks *room temperature
4 tbsp of granulated sugar
4 tbsp of granulated sugar
1/4 cup of cake flour
WHIPPED CREAM:
1 cup of heavy whipping cream
1 tbsp of granulated sugar
*fresh fruit of your choice!
If you'd like to flavor this roll cake, you can add 1 tbsp of green tea matcha powder, cocoa powder, or coffee! :)
Thanks for watching! I hope you try this recipe out! If you do make this, or any of my other tutorials, please use the hashtag #sweetco0kiepie to let me see your recreations!
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OST from My Love From Another Star
* no copyright infringement intended *
Camera: Canon EOS Rebel T2i
Editing Software: Adobe Premiere Elements 11
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Easy Swiss Roll / Cake Roll [ Only 3 Ingredients ] Simple Swiss Roll Recipe
Easy Swiss Roll / Cake Roll [ Only 3 Ingredients ] Simple Swiss Roll Recipe
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5 ( Eggs )
100 g ( Sugar ) 1/2 cup
80 g ( All Purpose Flour ) 1/2 cup
Temperature 170 ° c ( 35 - 45 minutes )
???????????????? ; Mix eggs and sugar 3 - 4 minutes ( high speed ) and make sure bowl 100% dry before putting ingredients.
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#SwissRoll
#CakeRoll
#SwissRollRecipe
#3IngredientsSwissRoll
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Professional Baker Teaches You How To Make CHOCOLATE SWISS ROLL!
Chef Anna Olson knows you love chocolate, and now she wants show you how to roll it up! Follow along with her recipe and in no time flat you will be a chocolate swiss rolling master!
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Ingredients
Cake
5 large eggs, at room temperature
¾ cup (150 g) granulated sugar, divided
¼ cup (60 mL) water
½ cup (60 g) cocoa powder
¼ cup (35 g) all-purpose flour
¼ tsp (1 g) salt
icing sugar, for dusting
Frosting
1 pkg (250 g) cream cheese, at room temperature
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
2 tsp (10 mL) vanilla extract
1. Preheat the oven to 375 F (190 C). Line the bottom of a 10-x-15-inch (25 x 37 cm) jelly roll pan (a baking tray with a lip) with parchment paper.
2. Place the eggs and ¼ cup (50 g) of the sugar in a large mixing bowl or in the bowl of a stand mixer fitted with a whip attachment and whip on high speed for a minute, so that the sugar dissolves.
3. Place the remaining ½ cup (100 g) of sugar and the water in a small saucepan and bring to a boil over high heat. Boil the sugar, without stirring, until it reaches 239 F (115 C) on a candy thermometer, about 2 minutes. With the mixer (or beaters) on high, pour the sugar down the side of the bowl (this prevents the hot sugar from splashing) and continue to beat until the mixture cools and is pale and triples in volume.
4. Sift the cocoa powder, flour and salt into the eggs and fold in quickly but gently (it will deflate a little as you fold). Pour the batter into the prepared pan and spread to level it. Bake the cake for about 15 minutes, until it springs back when gently pressed. Have a tea towel and the icing sugar handy for when it comes out of the oven.
5. Let the cake cool for 1-2 minutes (but no more than 5) and then run a knife around the inside edge of the pan to loosen the cake. Dust the top of the cake with icing sugar and place the tea towel overtop. Flip the pan over, holding it with the tea towel and remove the tray. Carefully peel away the parchment paper, lightly dust with icing sugar and roll up the warm cake from the short end, rolling the tea towel in it as you go. Let this cool completely before filling.
6. For the frosting, beat the cream cheese and butter using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Add the icing sugar and vanilla and beat in, starting on low speed and then increasing to medium-high, until the frosting is fluffy and light.
7. Unroll the cooled cake and spread the frosting over it*. Roll up the cake from the short end, lifting it just a little bit as you roll, so that the frosting doesn’t get pushed out. Dust the top of the cake with icing sugar and chill until ready to serve.
*For a decorative option, reserve a bit of the filling before assembling the Swiss Roll. Spoon it into a piping bag fitted with a star tip and pipe a swirling pattern along the top of the Swiss Roll before dusting with icing sugar.
The cake will keep, refrigerated, for up to 4 days.
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Jelly Roll Cake - Tutorial
Hi guys! Welcome to Jong Lai Channel!
In this video we are showing you how to make Jelly Roll Cake. Note that the recipe is almost similar to Chiffon Cake that is because both are sponge type of cakes. We just added custard filling to make it more irresistable.
Also, watch out for our next episode (sequel) where we will frosting the Jelly Roll Cake using Swiss Butter Icing.
Hope you enjoy watching. Dont forget to leave a comment and kindly give us a thumbs up.
Thank you and God bless us all always.
Love,
Jong Lai Channel